“Smoked BBQ Shotgun Shells: The Ultimate Crowd-Pleaser You Didn’t Know You Needed”

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  • 12 large manicotti pasta shells (uncooked)

  • 1 lb (450g) ground beef or ground pork (or a mix)

  • 1 cup shredded cheddar cheese

  • ½ cup cream cheese, softened

  • ¼ cup chopped green onions

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 12 slices of thick-cut bacon

  • 1 cup BBQ sauce (your favorite brand)

  • Optional: Jalapeño slices for a spicy kick

Preparation:

  1. Prepare the Filling: In a large bowl, combine the ground meat, cheddar cheese, cream cheese, green onions, and all the seasonings. Mix until fully incorporated but don’t overwork the meat.

  2. Stuff the Shells: Carefully fill each uncooked manicotti shell with the meat mixture. You can use a piping bag or your fingers for this step.

  3. Wrap with Bacon: Once stuffed, tightly wrap each shell with a slice of bacon, ensuring the ends are tucked underneath to secure the filling inside.

  4. Marinate: Place the wrapped shells on a tray, cover them, and refrigerate for at least 4 hours (overnight is best) to allow the bacon to firm around the pasta and meat.

  5. Smoke the Shells: Preheat your smoker to 250°F (120°C). Arrange the shells on the smoker grate and cook for about 2 hours, or until the bacon is crisp and the internal temperature of the meat reaches 165°F (74°C).

  6. Glaze with BBQ Sauce: In the last 15-20 minutes of smoking, brush the shells generously with BBQ sauce to create a glossy, sticky glaze.

  7. Serve Hot: Once done, let them rest for a few minutes before serving.

Serving and Storage Tips:

  • Serving: Smoked BBQ Shotgun Shells are best served hot off the smoker, paired with extra BBQ sauce for dipping. They also go wonderfully with coleslaw, pickles, or a simple green salad.

  • Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 300°F (150°C) until warmed through. Avoid microwaving as it may make the bacon soggy.

  • Freezing Tip: You can freeze the assembled, uncooked shells. Thaw overnight in the fridge before smoking as usual.

Variants:

  • Spicy Version: Add diced jalapeños or a teaspoon of cayenne pepper to the meat mixture for an extra kick.

  • Cheesy Deluxe: Mix in mozzarella or pepper jack cheese along with the cheddar for an even cheesier filling.

  • Sweet and Smoky: Use a honey BBQ sauce for a sweeter, sticky glaze.

  • Veggie Option: Use a meat substitute and fill the shells with plant-based cheese and vegetables like mushrooms and bell peppers.

FAQ:

Q: Can I cook these in an oven if I don’t have a smoker?
A: Yes! Bake at 350°F (175°C) for about 45-50 minutes, brushing with BBQ sauce during the last 15 minutes.

Q: Do I need to boil the pasta before stuffing?
A: No. The pasta shells will soften as they absorb moisture from the meat during the smoking process.

Q: What type of wood is best for smoking?
A: Hickory, applewood, or cherry wood are fantastic choices, adding a rich and slightly sweet smokiness.

Q: Can I make these ahead of time?
A: Absolutely! Prepare and refrigerate the wrapped shells up to 24 hours in advance before smoking.

Q: How do I prevent the shells from cracking?
A: Handle them gently and avoid overstuffing. The meat will expand slightly as it cooks.

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